Tapping into craft beers

Toast the season at Crunchy’s in East Lansing

Beer geeks are a species of connoisseur — not unlikeoenophiles — in perpetual search of a beverage both pleasing to thepalate on its own and complementary to a meal.

Craft beer continues to grow as an industry, relying onthe enthusiasm of beer aficionados looking for something a little lessmainstream, unsatisfied with the selection of mass-produced beers ontap courtesy of the historical big three brewers — Anheuser-Busch,Miller and Coors — with their multitude of brands.

In this area, if you’re looking for a tap that travels the less beaten path, Crunchy’s in East Lansing is good place to start.

Crunchy’s has been a destination for beer geeks for overa decade, tapping into the growing popularity of microbrews andoffering a steady stream of craft beers.

General manager Michael Krueger has been sampling andselecting craft brews at Crunchy’s for almost two years. His ownappreciation of beer has grown through the years as a server andbartender at various establishments around town.

Krueger says the first step in beer tasting is noticingthe color (more on that later). Next, a beer lover will look for a goodnose, a bouquet of aromas one learns to distinguish from beer to beerwith practice.

“Going in blind, the smell hits you first,” Krueger says.His own preference is for an IPA, an India Pale Ale, with citrusy andfloral notes.

“I like hoppy IPAs,” Krueger says. “Others like theirs malty.”

One particularly timely brew on tap this month is a tasty pumpkin beer, courtesy of Samuel Adams. The double pumpkin builds on Sam Adams’ original pumpkin beer recipe, intensifying flavor and spice. Thedouble pumpkin is creamy and features a bite of pumpkin pie spices(cloves, allspice and the like) that hits the tongue on first sip andleaves a smoky finish.

The creaminess of Sam Adams’ double pumpkin comes from the malt, Krueger says.

Most beers look to barley as the grain of choice formalting, though mass producers will use rice or corn for their cheaperprice — and cheaper flavor, a beer geek might add. The other basic ingredients of beer include water, hops and yeast.

Malted grains add sweetness to beer, while hops addbitter and other flavorings and the yeast initiates the fermentationprocess that results in alcohol.

When it comes to craft beers, creativity is vital. Additionalingredients are added to create unique blends and flavors in a brewingprocess that combines scientific know-how, alchemy and sheer gutfeeling.

For neophytes, the sheer number of styles and categoriesinto which beers may fall can be dizzying: there are porters, pilsners,ales, stouts and lagers and more. Beersare also classified by their color (according to the BrewersAssociation, an organization of craft beer brewers). with over a dozencategories ranging from light to dark, with monikers that includestraw, pale, gold, dark amber, copper, chestnut brown and black.

To further complicate matters, craft brewers often addnontraditional and exotic ingredients, resulting in categories that arefuzzy, at best.

“Any classification of beer refers to how it’s brewed,” Krueger says. “It’s based on a certain yeast or hop or malt.”

Next up is the Grand Rapids-based Founder’s Brewery onNov. 2. Beginning at 7 p.m., revelers will be invited to taste up to 17different Founder’s brews. A sample of four small glasses served on apaddle (a “flight”) typically runs $8. Founder’s representatives, andpossibly brewers, will be on-hand, answering questions and distributingbranded swag.

Beer appreciation might not capture the high cultureimagination quite the same way wine enthusiasts do. Then again,matching the right craft beer to a menu item like Crunchy’s BucketO’Pizza Nugs is an art unto itself.

Crunchy’s

254 W. Grand River Ave.,

East Lansing

Noon–1 a.m. Sunday; 11 a.m.–2 a.m. Monday-Saturday

For more information on Crunchy’s Brewer’s Nights, call (517) 351-2506